【麦芬muffin】巧克力纸杯蛋糕（花生酱糖霜）

巧克力纸杯蛋糕（花生酱糖霜）- 附步骤图

[size=12px]周末跟BF回家。烤点纸杯蛋糕作见面礼。

方子还是从Bakingsheet看来的。


1 ½ cups ap flour
¾ cup cocoa powder
¼ tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup butter, very soft
1 cup sugar
½ cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup milk, warm

1杯普通面粉
3/4杯可可粉
1/4茶勺小苏打
2茶勺泡打粉
1/4茶勺盐
1/4杯黄油，软化
1杯糖
1/2杯红糖
2个鸡蛋，室温
1茶勺香草精
1杯温牛奶
[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/c95936f9.jpg[/IMG]

[size=12px]1。Preheat oven to 350F. Line 24 muffin cups with paper liners.
烤箱预热到175摄氏度。在模子里放24个松饼纸杯。[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/c347cd03.jpg[/IMG]


[size=12px]In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, cream together butter and sugars.eat in eggs one at a time. Add vanilla.
Add flour and milk, alternating in 3 additions, ending with flour.

在一个中号碗里，筛和面粉，可可粉，小苏打，泡打粉和盐。
在一个大号碗里，混合黄油和糖。一次加一个鸡蛋。加香草精。
往大号碗里分3次加面粉混合和牛奶，以面粉结束。

注：牛奶一定要是温热的，可以帮助散发可可粉的香味。

都混合好了才记得照像（汗），所以只有了最后成品的这张照片。加牛奶的时候还担心太稀，结果面粉全加进去之后就变得粘稠度刚刚好了。[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/eaaed24b.jpg[/IMG]


[size=12px]Evenly distribute into prepared muffin tins.
均匀加入松饼纸杯里。[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/130590e5.jpg[/IMG]

[size=12px]Bake at 350F for 15-17 minutes,
烤15-17分钟。

方子是做24个纸杯蛋糕的。都做完了我才发现自己只做了12个。不过也许是因为纸杯比较大的缘故，大小刚刚好。只是烤的时间长了点。大概20分钟左右。后来发现时间会随烤箱改变，只有测试才能把握准确[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/cf809c8c.jpg[/IMG]



[size=12px]until a tester comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack.
Makes 24.

烤到测试棍能干净出来，轻轻压下去的时候蛋糕顶缩回去一点。
在架子上完全冷却。

没有测试棍，只好忍痛用筷子。两次都沾了点东西出来。觉得时间够了，立即又用餐刀试了一次，已经是干净的了，赶快拿出烤箱。估计筷子因为是木制的，头上有点磨了所以很容易带东西出来。

不过两次筷子和一次餐刀倒是成就了这张严肃的笑脸。笑。[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/8a06d2e9.jpg[/IMG]

[size=12px]接下来是花生酱糖霜。

Peanut Butter Frosting
2 tbsp peanut butter
1 tbsp butter
1/4 cup sugar
1/4 cup milk
1 3/4 cups confectioners sugar
chocolate buttons or kisses

2汤勺花生酱
1汤勺黄油
1/4杯白糖
1/4杯牛奶
1 3/4杯糖霜糖
巧克力碎片做装饰

In a small saucepan over low heat, melt peanut butter and butter anddissolve sugar. Remove from heat and whisk in milk. Transfer to amedium bowl and set aside to cool completely.
在一个小锅里低温溶化花生酱和黄油。停止加热后加入牛奶。转移到一个中号碗里。彻底冷却。[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/38628b0a.jpg[/IMG]

[size=12px]Add confectioners sugar and beat on medium/high speed with an electric mixer, until smooth and fluffy.

加入糖霜糖搅拌，直到平滑蓬松。（我用手搅拌的，累点，但还行。）[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/34f68dcf.jpg[/IMG]

[size=12px]Spread on cooked cupcakes and top each with a chocolate button.
Will thinly frost 24 cupcakes (approx. 1 1/2 cups).

最后在蛋糕上均匀的摸上糖霜，加巧克力碎片作装饰。
糖霜是大约足够24个蛋糕的。难怪我做完还剩下一大堆的说。

BF居然摸糖霜的功夫居然比我好。友情出场。[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/25247928.jpg[/IMG]

[size=12px]最后的成品。
[/size]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/c29fe353.jpg[/IMG]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/e2e1a62a.jpg[/IMG]

[IMG]http://i174.photobucket.com/albums/w85/hongbeixt/9c845354.jpg[/IMG]

谢谢分享~esi_yeah

谢谢~~~~
辛苦你了

谢谢分享
辛苦你了